Garlic Ginger Chicken Stir Fry

serves 4

1 pouch onion soup mix
1 cup water
1 tbsp lime juice
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp vegetable oil
3/4 lb skinless, boneless chicken breasts, cut into thin strips
4 cups cut vegetables (broccoli, bell peppers, zucchini, snap peas, carrots)
hot cooked rice

In a small bowl, blend soup mix, water, lime juice and garlic; let stand 5 minutes.

In a skillet, heat oil, add chicken and stir fry 3 to 5 minutes or until chicken is browned and just cooked through. Remove chicken to a platter. Pour soup mix liquid into skillet and bring to a boil. Stir in vegetables and cook, stirring frequently for 5 to 6 minutes or until vegetables are crisp and tender. Return chicken to skillet and heat through. Serve over hot cooked rice.